This slow cooker skirt steak is the tenderest meat ever. I love to use my crockpot for this easy carne asada recipe.
This is my go-to shredded meat recipe. It’s a family favorite because of how versatile it is. It’s one of our favorite Tuesday taco fillings.
Every time I have to cook shredded beef or chicken I like to do it in my slow cooker. This is the easiest method and there is no chance the meat will end up dry or hard to shred.
Ingredients for Carne Asada
This recipe does not have a tomato-based sauce like Venezuelan Carne mechada. The meat is mostly seasoned with powder seasoning. The slow cooker will keep all the moisture inside so no extra liquid is needed.
- 1.1 lb skirt steak – This cut is perfect for Carne Asada because it’s got just the right amount of fat and flavor. It soaks up all the delicious seasonings, making every bite super tasty!
- 2 tbsp Worcestershire sauce – This stuff is liquid gold. It adds a deep, savory flavor that really brings out the best in the steak.
- 2 tbsp olive oil – A little olive oil helps keep the steak nice and juicy, plus it adds a hint of richness to the marinade.
- 1 tbsp oregano – Oregano gives the dish that classic, earthy flavor we all love. It’s a must-have for that authentic Carne Asada vibe.
- 1 tbsp garlic powder – Garlic is a flavor powerhouse, and using the powder keeps it simple while still packing a punch.
- ½ tbsp cumin – Cumin adds a warm, smoky note that makes the steak taste amazing. It’s one of those spices that really ties everything together.
- ½ tbsp paprika – A bit of paprika gives the marinade a subtle kick and a gorgeous color. You can use smoked paprika if you want to add an extra layer of flavor!
- Salt and pepper – The essentials! Season to taste to bring out all those flavors.
How to cook shredded meat in the slow cooker
Well, the magic of the slow cooker is how easy it is to tenderize even the most stubborn piece of meat.
This recipe is a dump-all-the-ingredients-in-the-slow-cooker-and-forget recipe. My absolute fav type of recipe in the world.
- Place the steak at the center of the slow cooker.
- Cover with all the spices and the Worcestershire sauce.
- With the help of some kitchen clamps, rub the entire surface of the steak with the seasoning.
- Finally, just let it cook for 6 hours in high mode.
Nothing beats the moment you cross the entrance of your home, after a loooong day at the office, and smell this delicious carne asada ready for you. All is left is shred and serve. And if you’ve ever used a slow cooker before you’ll know how easy it is to shred the meat. It’s just so tender and soft.
How to Serve
I love using this shredded skirt steak for arepas (my favorite option with a bit of garlic cilantro sauce). But there are plenty of other ways that go just as well. Here are just some examples:
- Empanadas
- Tacos
- Fajitas
- With spicy rice
- As a filling for a sandwich
Make Ahead
One of the best ways to take advantage of a slow cooker is to use it to make a bunch of food in advance. And Carne Asada is the perfect recipe for this! Let the steak cool completely, then pop it into an airtight container or freezer bag:
- To the fridge for up to 4 days.
- To the freezer for up to 3 months.
- To reheat: If frozen, let it thaw overnight in the fridge, then warm it up in a skillet over medium heat or pop it back into the slow cooker on low until it’s heated through. You can add a splash of beef broth if it looks a bit dry.
Common Questions
This will always depend on the size of your steak and the capacity of your slow cooker. Because I cook just for 2 people most days, I have a 6-qt small slow cooker that is good enough for me. So, using a 500gr (1.1lb) skirt steak, my cooking time is 6 hours in high mode or 9 hours in slow. I honestly prefer cooking in high mode. I can put my skirt steak to cook in the morning and have a delicious shredded meat sandwich for lunch.
You can use flank steak as a substitute. It has less beefy flavor but it’s just as tender.
You don’t have to marinate the steak, but I highly recommend it! Marinating gives it that classic Carne Asada flavor and helps tenderize the meat. Ideally, let it soak up all those flavors for at least 4 hours, but if you’ve got the time, overnight is even better. If you’re in a rush, 30 minutes will do, but try to go longer if you can!
Absolutely! Bell peppers, onions, and even some sliced jalapeños are great options. They’ll soak up all those delicious juices and add extra flavor. Potatoes are another good choice if you want to make it more of a complete meal. Just throw them in at the start so they cook through!
You’ll know it’s done when it’s super tender and pulls apart easily with a fork. If you have a meat thermometer handy, aim for an internal temperature of around 145°F for medium-rare or 160°F for medium. But really, with a slow cooker, it’s all about that “fall-apart” tenderness.
Other Slow Cooker Recipes
The slow cooker is one of the best hacks for cooking. If you love it as much as I do, here are some recipes you should check out:
